about 5 to 6 ounces Mexican chorizo, in bulk or casings, casing removed

3/4 cup chickpeas, drained and rinsed

Tostadas:

4 corn tortillas

oil for frying tostadas

Instructions

Cilantro Lime Crema:

In a small bowl, mix the cilantro stems, lime zest and juice. Add salt and pepper to taste. Set aside.

Chorizo Chickpeas:

In a small frying pan, add about two to three tablespoons water. Put chorizo in pan, then slowly bring up to medium high heat while mashing the chorizo with a potato masher.

Cook until chorizo is done, water evaporated and chorizo beginning to brown. Add chickpeas and stir in.

Tostadas:

Heat about 1/2 inch of oil in a small frying pan. When hot (tortilla should bubble when an edge is placed in the oil) add the tortilla and cook for several seconds. Turn and continue to cook until top bubbles and edges are colored. Turn and cook until cooked through and lightly browned. Remove and drain.

Assembly:

Top tostadas with 1/4 of the Cilantro Lime Crema, then a 1/4 of the chorizo chickpea mixture. Top with cilantro and serve with lime.